Mojo Marinated Beef Skirt Steak with Roast Vegies & Parsley Salsa
After a great textured steak with supreme flavour? Sorted. The Curious Cuts Beef Skirt Steak loves a marinade and a char. Think South American cooking.
INGREDIENTS
- 1 packet Curious Cuts Beef Skirt Steak (approx. 1.5 kg)
- 6 large kestrel potatoes
- 5 tbsp olive oil
- 2 lemons
- 1 large orange
- 1/2 tbsp dried oregano
- 1 red bullhorn chilli
- 1 yellow bullhorn chilli
- 1 green bullhorn chilli
- 2 brown onions
- 1/2 bunch curly parsley
- 1 tsp dried chilli flakes
- 1/3 cup sour cream
- 2 tbsp chipotle salsa
- 2 tbsp mayonnaise
- Salt and pepper to taste
METHOD
- Preheat the oven to 220°C. Cut the potatoes in half lengthways then place in a pot with salted water. Bring to the boil, reduce heat to medium then simmer for about 10 mins until just cooked. Drain potatoes then add to a baking tray. Drizzle 1 tbsp olive oil, season with salt and pepper and toss well. Roast in the oven for about 45 mins until golden brown.
- Trim some of the excess fat from the beef then divide into 3-4 pieces. Squeeze the juice of one lemon and orange into a large bowl then add the dried oregano and some salt and pepper. Add the beef, coat well and marinate for about 30 mins.
- Cut all the bullhorn chillies in half lengthways then remove the seeds. Place on a baking tray then drizzle over 1 tbsp olive oil and season with salt and pepper. Cook in the oven for about 15 mins until soft.
- Peel the onions and slice into discs. Bring a large frying pan to high heat, drizzle 1 tbsp olive oil then add the onions. Cook for about 3 mins on each side until golden brown and soft. Remove from the pan and mix with cooked bullhorn chillies.
- In the same frying pan on high heat, sear the beef for about 6 mins (turning every minute) until just cooked through. Remove from pan and rest for about 10 mins. You may have to cook in batches to avoid overcrowding the pan.
- Finely chop the parsley leaves. Add to a bowl with the chilli flakes, the zest of one lemon and 2 tbsp of olive oil. In another bowl, mix the sour cream, the juice of a lemon, chipotle salsa, mayonnaise then season with salt and pepper.
- Once rested, finely slice the beef against the grain then serve with roasted potatoes, bullhorn chillies and drizzle over chipotle dressing and parsley salsa.
Cook Time: 1 hour
Serves: 6